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Chicken Pot Pie
This is the ULTIMATE in comfort food. When you were sick with a viral infection and home for a week doing breathing treatments with a nebulizer, I kept my mind occupied by making some delicious meals!
This is to make 2 pies - so cut in half if you want just one!
2
cups diced peeled potatoes
1-3/4
cups sliced carrots
1
cup butter, cubed
2/3
cup chopped onion
1
cup all-purpose flour
1-3/4
tsp salt
1
tsp dried thyme
3/4
tsp pepper
3
cups chicken broth
1-1/2
cups whole milk
4
cups cubed cooked chicken
1
cup frozen peas
1
cup frozen corn
4
sheets refrigerated pie crust
Directions
1.
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
2.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
3.
Unroll a pie crust into each of two 9-in. pie plates; trim even with rims of plates. Add chicken mixture. Unroll remaining crusts; 4. place over filling. Trim, seal and flute edges. Cut slits in tops.
4.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
5.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
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